Step 1

Add the bacon to a large stockpot or Dutch oven over medium heat until melted. Slowly sift in the flour and reduce the heat to low. Cook until it is thick and a dark brown about 15 minutes, whisking constantly.

Step 2

Stir in the, onion, bell pepper and garlic. Continue cooking about 10 minutes on medium-low heat, or until the vegetables are tender, stirring constantly.

Step 3

Stir in the warm beef broth until it is smooth. Cook over medium heat for about 10 minutes.

Step 4

Add the sausage, hot sauce, bay leaves, spice mix and thyme. Cook over medium heat for about 1 hour, stirring occasionally.

Step 5

Reduce the heat to medium-low. Stir in the wine, shrimp, and Worcestershire sauce. Let the mixture simmer for about 30 to 40 minutes. Remove the bay leaves and discard. Serve hot over rice.